Oyakodon Chicken and Egg Rice Bowl Recipe

Chicken thighs: Boneless and skinless, these provide tender and juicy meat for the dish.

Onion: Adds sweetness and depth of flavor when cooked with the chicken.

Eggs: Beaten and poured over the chicken mixture to create a soft, custardy texture.

Dashi stock: A Japanese soup base that adds umami flavor to the dish.

Soy sauce: Provides a salty and savory element to the sauce.

Mirin: A sweet rice wine that balances the flavors in the sauce.

Sugar: Adds a touch of sweetness to the sauce.

Rice: Cooked and used as the base for serving the chicken and egg mixture.

When slicing the chicken thighs, make sure to cut them into uniform pieces to ensure even cooking. For the onion, slice it thinly so it cooks quickly and melds well with the dashi stock. When pouring the beaten eggs over the chicken mixture, do so in a circular motion to distribute them evenly. Cook the eggs until they are just set but still slightly runny for a creamy texture.

• boneless, skinless chicken thighs - Substitute with boneless, skinless chicken breast: Chicken breast is leaner and will still provide a similar texture and flavor.

• boneless, skinless chicken thighs - Substitute with tofu: For a vegetarian option, tofu can absorb the flavors of the dish well.

• sliced onion - Substitute with shallots: Shallots have a milder flavor and can add a subtle sweetness to the dish.

• sliced onion - Substitute with leeks: Leeks offer a more delicate and slightly sweet flavor, which can complement the dish.

• beaten eggs - Substitute with silken tofu: For a vegan option, silken tofu can mimic the texture of eggs when cooked.

• beaten eggs - Substitute with chickpea flour batter: Chickpea flour mixed with water can create a similar consistency to beaten eggs.

• dashi stock - Substitute with chicken broth: Chicken broth can provide a similar umami flavor, though it will be less traditional.

• dashi stock - Substitute with vegetable broth: For a vegetarian option, vegetable broth can be used, though it will have a different flavor profile.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar taste to soy sauce.

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free alternative with a slightly sweeter taste.

• mirin - Substitute with rice vinegar and sugar: Mix rice vinegar with a bit of sugar to mimic the sweetness and acidity of mirin.

• mirin - Substitute with white wine and sugar: White wine with a touch of sugar can also replicate the flavor of mirin.

• sugar - Substitute with honey: Honey can provide a similar sweetness with a slightly different flavor.

• sugar - Substitute with maple syrup: Maple syrup can add sweetness with a unique flavor twist.

• cooked rice - Substitute with quinoa: Quinoa is a nutritious alternative that can provide a different texture and flavor.

• cooked rice - Substitute with cauliflower rice: For a low-carb option, cauliflower rice can be used, though it will have a different texture.

• Allow the oyakodon to cool to room temperature before storing. This prevents condensation, which can make the dish soggy.
• Transfer the chicken and egg mixture to an airtight container. Ensure the container is sealed tightly to maintain freshness.
• Store the cooked rice separately in another airtight container. This helps to preserve the texture of the rice.
• Place both containers in the refrigerator if you plan to consume within 2-3 days. The oyakodon will stay fresh and flavorful.
• For longer storage, freeze the chicken and egg mixture in a freezer-safe container. Label the container with the date to keep track of its freshness.
• Freeze the cooked rice separately in a freezer-safe bag or container. Flatten the bag for easier storage and quicker thawing.
• When ready to eat, thaw the chicken and egg mixture and rice in the refrigerator overnight. This gradual thawing helps maintain the dish's texture.
• Reheat the chicken and egg mixture in a pan over medium heat until warmed through. Add a splash of dashi stock if needed to refresh the flavors.
• Reheat the rice in the microwave or on the stovetop. Add a bit of water and cover to prevent drying out.
• Assemble the oyakodon by placing the reheated chicken and egg mixture over the warm rice. Garnish with freshly chopped green onions for a burst of freshness.

• Stovetop Method:

  1. Transfer the oyakodon to a non-stick skillet.
  2. Add a splash of dashi stock or water to prevent drying out.
  3. Cover the skillet with a lid and heat over medium-low heat.
  4. Stir occasionally until the chicken and eggs are warmed through, approximately 5-7 minutes.
  5. Serve immediately over freshly steamed rice.

• Microwave Method:

  1. Place the oyakodon in a microwave-safe dish.
  2. Add a small amount of dashi stock or water to maintain moisture.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Heat on medium power for 2-3 minutes, stirring halfway through.
  5. Check if the chicken and eggs are heated evenly. If not, continue heating in 30-second intervals.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the oyakodon in an oven-safe dish.
  3. Add a bit of dashi stock or water to keep it moist.
  4. Cover the dish with aluminum foil.
  5. Bake for 10-15 minutes, or until the chicken and eggs are thoroughly heated.
  6. Serve over a fresh bed of rice.

• Steaming Method:

  1. Place the oyakodon in a heatproof dish that fits into your steamer.
  2. Add a small amount of dashi stock or water to the dish.
  3. Steam over boiling water for about 5-7 minutes, or until the chicken and eggs are heated through.
  4. Serve immediately over rice.

• Sous Vide Method:

  1. Place the oyakodon in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for 20-30 minutes.
  4. Carefully remove the bag, open it, and serve the oyakodon over rice.

• Knife: To slice the chicken thighs and onion.

• Cutting board: A surface to safely slice the chicken and onion.

• Pan: To combine the dashi, soy sauce, mirin, and sugar, and to cook the chicken and onion.

• Spatula: To stir the ingredients in the pan and ensure even cooking.

• Measuring cups: To measure the dashi stock and cooked rice accurately.

• Measuring spoons: To measure the soy sauce, mirin, and sugar precisely.

• Whisk: To beat the eggs until they are well mixed.

• Ladle: To pour the beaten eggs over the chicken mixture evenly.

• Rice cooker: To cook the rice to perfection.

• Serving bowls: To serve the final Oyakodon dish.

• Chopsticks: Optional, for eating the dish in a traditional manner.

Prep ingredients in advance: Slice the chicken thighs and onion ahead of time and store them in the fridge.

Use pre-made dashi: Opt for instant dashi stock to save time on preparation.

Cook rice beforehand: Have your cooked rice ready to go, so you can focus on the main dish.

Simultaneous tasks: While the chicken and onion are cooking, beat the eggs to streamline the process.

Quick garnish: Pre-slice green onions and store them in the fridge for a quick garnish.